• Facebook
  • Instagram
  • Pinterest
  • Twitter

All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

  • Home
  • Recipes
  • Wild Food
  • Events & Reviews
  • Travel
  • About Me
  • Contact Me

Lentil and Black Bean Chilli

April 12, 2015 By All That I'm Eating 16 Comments

I’ve never much been a fan of chilli cone carne; I’ll eat it but usually it’s a bit harsh and acidic for me because of the tinned tomatoes and I’m not that keen on kidney beans. However, I love the principal of it; plenty of chilli, spice and flavour and I’ve been working on my own version for a while. I think I’ve cracked it. My Lentil and Black Bean Chilli has all the same flavour but none of the meat; I promise, you won’t miss the minced beef at all. I’ve said this is enough for four but actually it’s probably enough for six and it’s amazing with homemade guacamole and plenty of rice.

Lentil and Bean Chilli - All That I'm Eating (1 of 2)You will need:

  • 2 onions, finely diced £0.20
  • 2 peppers, finely diced £0.66
  • 2 garlic cloves, crushed £0.05
  • 2 chillies, chopped £0.30
  • 2 tsp smoked paprika £0.09
  • 2 tsp ground cumin £0.10
  • 600ml hot vegetable stock £0.20
  • 2 cans chopped tomatoes £0.78
  • 4 tbsp sundried tomato paste £0.50
  • 1 tsp dried oregano £0.05
  • 2 tsp sugar £0.05
  • 4 tbsp tomato puree £0.12
  • 2 cans green lentils, drained and washed £1.00
  • 2 cans black beans, drained and washed £1.50
  • Salt and pepper £0.02

Total cost £5.62 – if you used dried lentils and beans and soak them overnight it would be cheaper. Serve with rice, baked potatoes or nachos, whichever you prefer!

Fry the onion and pepper in a little oil in a large saucepan for around 15 minutes or until softened.

Add the garlic, chilli, paprika and cumin and cook for two minutes.

Add the vegetable stock, tomatoes, sundried tomato paste, oregano, sugar, tomato paste and salt and pepper. Bring the pan to the boil and then simmer for 20 minutes.

Finally add the beans and lentils and simmer for another 10-15 minutes.

This is great served straight from the pan as the lentil and bean mixture has a lovely texture but if you keep some to have for the next day it’s really good and a little bit thicker.

Lentil and Bean Chilli - All That I'm Eating (2 of 2)This wasn’t originally meant to be a vegetarian chilli, indeed, version one contained smoked bacon (which is well worth the addition if you fancy it) but as it was so tasty and filling without adding beef mince I didn’t see the point in putting it back in. I love how cheap this is to make; it’s a fantastic store cupboard recipe that uses all sorts of cans that are inexpensive to buy. If you’re a bit sceptical about whether you’d enjoy the lentils instead of the beef I fed this to my Dad who is very much a ‘meal without meat isn’t a meal’ kind of person and it got the full thumbs up from him. And that’s a good enough seal of approval for me.

Other posts you might like

  • Potato, pepper and chorizo hash
    Chorizo, Pepper and Potato Hash
  • lentils and chard, close up
    Lentils and Chard
  • caribbean bean burger with pineapple chilli sauce
    Caribbean Spicy Bean Burgers with Pineapple Chilli Sauce

Filed Under: April, Beans, Budget Meals, Chilli, Dinner, Herbs, Lentils, Onion, Oregano, Peppers, Recipes By Month, Seasons, Spices, Spring, Store Cupboard, Tomatoes, Vegan, Vegetables, Vegetarian Tagged With: budget meals, chilli, dinner, recipe

« Review: The Cheese Market
Riverford Recipe Box Review »

Comments

  1. Michal Vilimovsky says

    April 12, 2015 at 18:16

    Great recipe. I like chilli and lentils and I shall definitely try it out. I just retweeted it to share it with more people, if you don´t mind. Keep up your great work!

    Reply
  2. angiesrecipes says

    April 12, 2015 at 18:38

    We love chilli too and I very often made chili con carne with lentils. Must give this vegetarian version a try soon.

    Reply
  3. Amy (Savory Moments) says

    April 12, 2015 at 18:46

    This looks like a really delicious and hearty chili and I love the suggestion of serving it with some guacamole – even better!

    Reply
  4. Beth says

    April 12, 2015 at 20:16

    I do like chili, but I really love the idea of making it with lentils. Sounds like a great recipe!

    Reply
  5. Melanie Zelnick says

    April 13, 2015 at 14:37

    Okay, this looks incredible! I really want to make it!
    Thank you for the recipe!!
    Melanie @ meandmr.com

    Reply
  6. Shu says

    April 14, 2015 at 08:50

    Flavours sound glorious Caroline! Hearty and gutsy and yes I agree you don’t really need the meat in this case. Also love how frugal this is. A great one to bookmark x

    Reply
  7. Alex says

    April 14, 2015 at 09:21

    I find if you cook the chilli on low for about an hour you lose the acidicy canned taste from the tomatoes. My mum used to make chilli for years and I hated it !! But I found a way to make it that I really enjoy. It’s such a good dish 🙂

    Reply
  8. John/Kitchen Riffs says

    April 15, 2015 at 16:48

    I’ve made chili with lentils before! They work really well, This looks terrific — thanks!

    Reply
  9. anna says

    April 17, 2015 at 16:40

    Oh yes, love the sound of this, very good idea!

    Reply
  10. anna says

    April 17, 2015 at 16:40

    Oh yes, love the sound of this, great idea!

    Reply
  11. Liz says

    April 18, 2015 at 20:43

    I agree with you about kidney beans—black beans are much tastier. Plus I adore lentils! What a terrific chili!

    Reply
  12. Alida says

    April 19, 2015 at 16:57

    I am not an expert with chilly con carne. I have made it just 3 or 4 times altogether. Having said that, I love it! I am interested in your meat free version here. I am trying to eat less meat now especially now that it is spring and we look for lighter and fresher dishes. Thank you for your recipe I am bookmarking it.

    Reply
  13. Monica says

    April 21, 2015 at 15:18

    I used to always think chili was too heavy until I tried a vegetarian recipe and kind of “got it” after that. love your lentil and black bean version and I know I wouldn’t miss the meat. Love a hearty, nutritious, inexpensive meal like this. It’s great to make a big batch and enjoy leftovers, too.

    Reply
  14. Kumar's Kitchen says

    April 22, 2015 at 01:16

    such a wonderful chilli and lentil version makes us smile cause we are vegetarians…this would make a favorite wholesome,delicious and flavorful supper at home…loved the color of this stew as well…a beautiful recipe,thanks 🙂

    Reply
  15. judee says

    January 9, 2018 at 13:16

    I love black beans and I love lentils, but I never thought of eating them together. Very interesting and delicious looking recipe

    Reply

Trackbacks

  1. Meal Planning and Trying New Recipes - All That I'm Eating says:
    January 4, 2016 at 20:45

    […] but not too much fatty food this week. Bean and lentil chilli, rice and guacamole (recipe here for this) Beef, tomato, potato and spinach curry Pan haggerty with buttered kale Mushroom and […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Any information added when you comment will be handled according to this Privacy Policy.

Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

Find Out More…

Never Miss A Thing

Subscribe here!

Get all my posts straight to your inbox.

Instagram

Instagram did not return a 200.

Contact Me

Your name
Your email
Enter your message
Enter below security code

Quick Links

  • About Me
  • Contact Me
  • Caroline Taylor Communications

Recent Tweets

  • Error: Invalid or expired token.

© 2018 Caroline Taylor - All That I'm Eating
·
Privacy and Copyright
·
web design::mogul

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT